The Harvest Begins In Earnest...

 

 

Thanks to a dear neighbor (and almost relative) to the north, I have these three pound zucchinis to process this weekend. (This is her Facebook name, but her niece is marrying my dear nephew, Daniel this month. What will that make us?) Most of these huge gems will be made into relish, but a few will become dinner entrees or sides, too.

 

 

Yesterday, I was feeling so much better. The rest, and then the new meds, made a world of difference. I was raring to go, too. I have zucchinis and cucumbers to process, and they've been on hold since my back went out. I'm praying these new meds heal me. I have too much to do to just sit around.

 

I processed two large zucchinis into Zucchini & Sweet Pepper relish yesterday. These jars will get their rings removed, labels applied, and then be stored for future enjoyment.

 

 

I decided I needed to use some of the zucchinis for meals, as I may not otherwise get to all of them before they spoil. I sure don't want a single green squash to go to waste. So, I made two stuffed zucchini boats for our dinner. They're really easy to make, and taste delicious. Handsome said to definitely keep these in our fall meal lineup. That was really gratifying, as it's my own recipe.

First cut the zucchini in half, lengthwise. Then, core out all the seeds. I made these with Italian sausage (infused with cheese); fresh corn removed from the cob; onions; and green peppers. First brown the sausage, and then add the onions, green peppers, and fresh corn. Saute' until the sausage is golden brown and cool before the next step. Put the mixture into a large bowl and add your choice of cheese (I used the grated Mexican cheese blend).  Place this mixture into the zucchini bowls. I topped this with crispy panko breadcrumbs that had been mixed with melted butter. Once this is spread across the top of the zucchini mixture, add salt and pepper to taste, and finely grate fresh Parmesan cheese. Place in a 375º oven for 30 minutes. This is my new - my own - recipe, and it was a big hit with Handsome. I'll be keeping this in my bag of tricks.

I think I'll make zucchini bread (most of which I'll freeze). I'll let you know what I decide to do with the rest of my gifted harvest. I'm feeling like a half-million bucks today (not 100%, but soon), so I'm sure I'll get a lot done today. Even so, I'll be careful not to overdo this and end up two steps back. I think I'll go get that coffee now.